St. Croix Fizz

Modern American Drinks by George J. Kappeler (1895, p.62) — George J. Kappeler 1895

1. Fill a mixing-glass half-full with fine ice.
2. Add the lemon juice, sugar, egg white, and St. Croix rum.
3. Shake well, strain into a fizz-glass, fill with siphon seltzer, and serve.

Nose

Rum and lemon rise through a creamy, sparkling top.

Palate

The drink broadens the fizz family beyond the better-known gin and brandy versions, with rum giving the body a slightly warmer and more characterful centre.

Finish

The finish is bright, softly foamy, and lightly funky.

Summary

A rum-side fizz showing how widely the late-century sparkling sour template travelled.

Jack's Manual by J. A. Grohusko (1910, p.81)

1. Shake the sugar, lemon juice, St. Croix rum, and broken ice and strain.
2. Fill the glass with fizz water and serve.

Ice: Broken ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.32)

1. Shake the sugar, lemon juice, St. Croix rum, egg white, and fine ice well, strain into a fizz glass, fill with seltzer or Vichy, and serve immediately.

Ice: Ice